The dinners I make

Tag: Ceviche

I love ceviche. I had the real deal 10-years ago when I went to visit my sister in Peru. We traveled all over sampling some of the most amazing Peruvian dishes, but for me, Ceviche is my favorite. I had never tried making it until today. Inspired by the Peruvian restaurant and my local fish monger, I decided to try it out when I was buying my weekly fish. The fish guy told me to try his frozen tilapia. I’m a purest and didn’t feel like buying frozen fish, why after all, I was in fresh-fish heaven? However, he convinced me by saying, “It makes for a wonderful ceviche” I bought four filets for about $5 dollars. I went home thawed out the fish and started squeezing my bags of lemons and limes. I know you can use one or the other (lemons or limes), but this was my first and I wanted it “cooked.” I was on a time constraint so the only thing I did was cover my fish completely with lemon and lime juice and put it in the fridge. I let it sit for a few hours, the time to get my son, bring him to an afterschool event and then back. So my ceviche was done in several stages. So, three hours later…… I chopped up some fresh hot peppers– I had bought a little medly of peppers and I can’t remember all the names of each, but in general any spicey pepper will do. Some were super spicy and others more mild. I also chopped up a big bunch of cilantro. I really love the fresh taste of cilantro, so I probably added more than the average Peruvian would add. Next I cut up half a red onion in the thinnest slivers possible with a chefs knife. A mandolin would have been perfect, but I don’t have one. I also added 4 half of garlic cloves for flavor. Lots of Sel de Cali– the chardonnay version, a bit of fresh, ground pepper and I put it all in the bowl with my fish and back into the fridge to “cook” some more. Just before serving, maybe 2 hours later, I boiled a sweet potato to go on the side. Generally this dish is served with big corn and a sweet potato. I didn’t have big Peruvian corn, so we settled for the lovely orange-colored potato. I have to say, it was delicious. We had enough to feed several people. I had used all 4 filets. Next time I think I will use two filets, if it’s a main course for two people. This dish would also be a great party appetizer. It could be served on a tortilla, on a lettuce wrap, or just alone in little individual ramekins. Now that I’ve made it the possibilities are endless if I am to entertain. Just make sure you keep the ceviche cold, nobody likes a warm ceviche.